Mahi-ye Doodi ~ Smoked White Fish

Mahi-ye Doodi ~ Smoked White Fish

Norouz, the Persian New Year, is next week. Therefore, it is time to start getting ready by preparing the traditional new year menu. In the past I have posted various ways in which fish can be made for this holiday. Traditionally, fish is either served fried or smoked.

But I have a confession to make: I am not a fan of the pre-made smoked white fish available at Persian stores. I generally find them to be too salty for my taste. I had never thought about smoking my own fish until a couple of years ago when the Sous Chef purchased a smoker. Of course it would be way too easy for me to simply publish a recipe here using his fancy smoker. The reality is that not everyone owns a smoker. So, I started doing a bunch of research and consulted my favorite BBQ related cookbooks. My goal was to figure out how to smoke the fish on a regular gas grill, which is something that most of us own. I am pretty happy with the results and hope that you will enjoy my version of Mahi-ye Doodi, Smoked White Fish, as much as I did!

The next important step is the additional goodies that enhance the flavor of the fish.

It’s important to soak the wood chips for at least half an hour. It is also important to place the briquettes over fire so that they are hot and ready. The wet wood chips placed on top of the coal will create the needed smoke. Then all you have to do is patiently wait for the fish to smoke all the way through!

About My Persian Kitchen

Sanam Lamborn, aka The Chef, was born in Iran and currently lives in Los Angeles. Sanam has always enjoyed cooking and she first practiced her cooking skills in her grandmother’s kitchen, who was indeed her inspiration.